Qty	Item	Description	Price	Total
	Subtotal	$0.00

2025 Fractures Grenache

2025 Fractures Grenache

Fractures Grenache is our blended Premier Cru level Grenache that is based on Polygon No. 2. It sits just below the individual Polygon releases and draws on a broader range of fantastic parcels and soil/rock types. The wine itself shows marvellous tension with the nose managing to be deep, but also lively at the same time. Fresh red fruit and soaring floral aromas are wrapped around a graphite core. Cool fruit character and fresh natural acidity keep this wine on its toes, while its firm schist-derived tannin structure hints at a very long life ahead.

Polygon No. 2 has seen a steady rise to fame in the winery and glass in recent years. This is old vine Grenache on a patch of very hard, bony schist that sits next to Polygon No. 3 and the wines always show great linear drive. Roughly 50% of the fruit comes from there, with 38% from a schist-rich Block 18 and 12% from the schist and clay of Polygon No. 5. Southern Cross Certified organic and biodynamic.

Estate grown and made
Certified organic and biodynamic fruit

[VARIETIES] 100% Grenache
[ALC] 14%
[PRODUCTION] 200 dozen
[CELLARING] 10+ years

Tasting Notes

Striato (formerly known as ‘Spice Garden’) refers to striations, or long narrow abrasions on rock, created by the movement of a glacier. It reminds us of the 600+ million year old geological history of this land. A savoury, medium weight Shiraz with layers of flavour and amazing depth. Soaring aromas of red and blue fruit overlaid with Asian spice and graphite. The palate is impressively balanced between elegant fruit texture and the cool tannin of Shiraz grown on limestone.

Vineyard Notes

2022 saw a cool, but compressed vintage that stands alone in style next to recent years. After good early winter rains, it turned cold and dry, leading to delayed budburst and slow growth in the vineyard. After November frost and hail it warmed up through December and Jan/Feb saw mild, slow-ripening conditions. A burst of rain at the end of Feb had us on edge before a warm spell ripened everything at once. Yields were right in the zone and quality was excellent, with complex aromas and a distinctive tannin quality to the year. P1 and P10 were picked on the 15th and 19th of March. Both components were fermented in concrete as 80% (P10) and 50% (P1) whole bunches before pressing back to concrete for maturation. Components remained separate until blending in October and bottling in December 2022.